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Always have some in your fridge.
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ingredients:
1 1/2 cups
440 grams
just shy of 1 Tablespoon
1/2 Teaspoon
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water (warm - not hot)
All Purpose Flour
yeast
coarsely ground Salt
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Prep:
Place water in a pot and turn on element for about 1 minute, (you just want the water slightly warm)
In a large bowl place the yeast and the salt.
Pour the warm water over the yeast & salt
You should see the mixture bubble.
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Weigh the flour.
Dump the flour onto the salty watery yeast
Stir with a big wooden spoon. The dough will be a little wet.
Dump the dough into a tupperware container with a loosely fitting lid
Let rise in a warm place, (or on a shelf by the stove), for 1 hour.
Put in the fridge.
It will keep in the fridge for 10 days.
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To make a pizza:
Have some extra flour handy and dust the countertop with some.
dip your hands into the flour - things are going to get sticky
Grab half the dough and slap it onto the countertop.
Fold it over, kneed and turn it a few times - adding a little more flour as you go.
Fold the edges under the disk of dough.
Cover with a tea towel and let rest
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Put a baking stone on the middle oven rack.
Turn up the oven to 475 degrees Fahrenheit.
While the oven comes up to temperature, try rolling out the dough. It will resist.
Let it rest under the tea towel when you aren't getting anywhere.
Eventually the dough will yield and you can form a 12 inch disk -- not too thin.
Be careful --- the dough is wet and will stick easily to your hands, the countertop and the rolling pin. Add Flour as necessary
Transfer the disk to a pizza peel that has been strewn with cornmeal.
Add your toppings -- always careful that the dough might stick to the peel.
Scatter some cornmeal on the pizza stone in the oven.
Slide your pizza onto the stone.
Bake for 10 minutes.
Wait 5 minutes to let it set a little and cut it and Eat.
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